Lime Cream Pie

Makes an 9-inch pie

Baking Temperature: 325 degrees

Time: 30 minutes

Ingredients: (From Polly Wright (Tim's mom), originally from Eagle Brand Lemon Cream Pie)

Ingredients:

3 large egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup lime juice (or Santa Cruz Organic Pure Lemon Juice for the lemon pie version)
1 (9 inch) prepared graham cracker or baked pie crust
Frozen whipped topping, thawed or whipped cream
1/4 teaspoon grated lime (or lemon) peel

Heat oven to 325 degrees. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lime (or lemon) juice until well mixed. Pour into crust.

Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.

Spread whipped topping or whipped cream over pie before serving. Garnish with lime (or lemon) peel, if desired.

Nutrition Facts:

Serves 8. Per serving: 410 calories; protein 4.3g; carbohydrates 36.5g; fat 15.5g; cholesterol 94.3mg; sodium 244.7mg.